Food News for March 15-22

New restaurants, new fundraisers, new cooking series.

News The Essential Baking Company will feel oil-fully good Saturday, March 18, when it celebrates Biodiesel Day and the recent rollout of its all-biodiesel fleet of 13 delivery trucks. The University District farmer's market has been extended through April 29. Buy local fresh-from-the-earth vegetables and fruit, along with baked goods, seafood, meat, eggs, cheese, and more. 10 a.m.–12:30 p.m. Saturdays, University Way Northeast and Northeast 50th Street. Sign up now for the Capitol Hill Catwalk Fashion Show at Julia's Restaurant, 300 Broadway E., to be held during Gay Pride Week in June. Categories include Gay Pride, Modern and Vintage, Cultural Costumes, Celebrity Look-Alike, Designers, '50s, Gothic, Fantasy, Leather and Lace, and Tattoo. Register by calling 206-328-6499. $10 per person. Sponsors, advertisers, supporters, and volunteers also needed. The Art Institute of Seattle recently discovered Seattle's Best Teen Chef: Carl Warych of Corvallis, Mont. Eleven high school seniors from Washington, Montana, Oregon, and California faced off in a 90-minute cooking competition. Warych won a $2,000 scholarship, and he'll vie for the national title in April in Florida. Access to Healthy Foods Coalition, a recently formed group of businesses, industries, government agencies, and nonprofit organizations, hopes to positively influence health and nutrition in Washington state by improving access to healthier foods in schools, workplaces, retail stores, military bases, and elsewhere. For information, call 509-782-1200 or see www.accesstohealthyfoods.org. Food and/or beverage news? E-mail food@seattleweekly.com Advance registration or reservations are recommended for most of the following events. Prices exclusive of tax and gratuity unless otherwise noted. New on the Scene Feel good getting your daily caffeine fix at Icon Coffee, which opened in October. The independently owned shop serves 100-percent USDA-certified-organic coffees and teas, and its interior space was designed using salvage materials, eco-friendly recycled products, and sustainable-growth wood. 4301 Fremont Ave. N., 206-632-3535. FREMONT A bit of aloha in Renton: several weeks ago, L&L Hawaiian Barbecue began enticing haoles and islanders alike with its fusion of Asian, Hawaiian, and American food (barbecued beef, garlic mahi mahi, kalua pork, musubi, loco moco, chicken katsu . . . ). 20 S.W. Seventh St., Renton, 425-227-6980, www.hawaiianbarbecue.com. RENTON On the Plate Thursday, March 16 Enjoy hors d'oeuvres, wine, and live music from Timeless Soul while raising funds for and learning about the Low Income Housing Institute's Urban Rest Stop. RSVP to 206-957-8060. 6 p.m., South Lake Union Discovery Center, 101 Westlake Ave. N., www.lihi.org. SOUTH LAKE UNION Tuesday, March 21 Finally, an Olympic event we can all get behind. The 17th annual Anthony's Oyster Olympics celebrates local oysters and clean water with mountains of oysters, wine, and beer. Events include a celebrity oyster slurp, a shucking competition, a largest-oyster contest, a fashion and art show, live entertainment, and a silent auction. $85. 3–9 p.m. Anthony's HomePort at Shilshole Bay, 6135 Seaview N.W., 206-297-7002, www.pugetsoundkeeper.org. SUNSET HILL Friday, March 24 Salty's on Alki throws a party to celebrate the first anniversary of headlining singer/pianist Victor Janusz and his quartet. Special guests include singers Elizabeth Carpenter and Kerry Rose and violinist Tyler Reilly. Don't miss out on the free white chocolate mousse cake made by executive pastry chef Jane Gibson. No cover. 8 p.m. 1936 Harbor Ave. S.W., 206-937-1600, www.saltys.com. WEST SEATTLE Through March The Wellington provides live jazz to accompany its Southern cuisine Thursday, Friday, and Saturday nights, with Korla Wygal, Ray Baldwin, Reggie Jenkins, Sam Chablis, and Deems Tsutakawa on the bill this month. 4869 Rainier Ave. S., 206-722-8571, www.thewellington.biz. COLUMBIA CITY Through April Hiroshi's Restaurant presents Jazz and Sushi Fridays. Greg Williamson fronts a trio of musicians to accompany a different jazz artist from Pony Boy Records each week. 2501 Eastlake Plaza, 206-726-4966, www.hiroshis.com. LAKE UNION The Grapevine Ongoing, Mondays Not that you needed an excuse to drink on Monday, but now you have one: Diners can enjoy their own bottle of wine with no corkage fee every Monday night at Union Restaurant. 1400 First Ave., 206-838-8000, www.unionseattle.com. DOWNTOWN Thursday, March 16 From the Ground Up hosts a night of cheap wine ($1 a glass!) and poetry at Richard Hugo House. Featured readers include Steve Barker, David Fewster, Amanda Laughtland, and Arne Pihl. Open mike to follow. Free (donations encouraged). 7–10 p.m. 1634 11th Ave., www.foundationforthearts.org. CAPITOL HILL Sunday, March 19 Words and Wine 2006 raises money for Richard Hugo House Eastside by pairing wines with the words and wit of Artistic Director Frances McCue, Programs and Education Coordinator Lyall Bush, and various Richard Hugo House alumnae. $5. 2–5 p.m. Kirkland Heritage Hall, 203 Market St., Kirkland, www.hugohouse.org. KIRKLAND Thursday, March 23 Washington wine goes Italian when—over a five-course meal—Diane Symms, owner of Lombardi's, talks about her stellar cellar and how to pair wine with Italian cuisine in celebration of Washington Wine Month. $49. 6:30–8:30 p.m. Lombardi's, 2200 N.W. Market St., 206-783-0055, www.lombardisitalian.com. BALLARD Thursday, March 23 Shoppers are invited to try new releases and recent finds from PCC's favorite Washington wineries. $5. 6:30–8 p.m. Fremont store, 600 N. 34th St., 206-632-6811; also at the West Seattle store, 2749 California Ave. S.W., 206-937-8481, www.pccnaturalmarkets.com. FREMONT and WEST SEATTLE Back to School Saturday, March 18 Il Fornaio's cooking series continues with Pasta Perfection, about the many pasta types and tricks to cooking them right. Participants get fruit, pastries, juice, and coffee in this partially hands-on class. The parting gift is a vintage Festa Regionale serving plate. $50. 9–10:30 a.m. Pacific Place, Sixth Avenue and Pine Street, 206-264-0994. DOWNTOWN Saturdays, beginning March 18 Get comfortable and confident in the kitchen. Culinary Communion Cooking School offers a six-class culinary techniques series focused on building a solid foundation of essential knowledge: knife skills, making stocks, pan-frying, roasting, and braising, for example. $390. 10 a.m.–1 p.m. ECC House, Issaquah, 206-284-8687, www.culinarycommunion.com. Also available beginning Saturday, March 29. ISSAQUAH Sunday, March 19 Junior chefs ages 12 and up can learn to make sweet and savory pastries (quiche, cheesy biscuit twists, dessert scones . . . ). $45. 1–3:30 p.m. Dish It Up!, 2425 33rd Ave. W., 206-281-7800, www.dish-it-up.com. MAGNOLIA Emerald Isle in the Emerald City Friday, March 17 Each McCormick & Schmick's restaurant celebrates St. Patrick's Day in style: the Fish House & Bar (722 Fourth Ave.) features bagpipe players from noon to 2 p.m. and 4 to 7 p.m., and live Irish music from 8 to 11 p.m., while Harborside on Lake Union (1200 Westlake Ave. N.) counts down to St. Patrick's Day with $1 Irish coffee from 10 to 10:30 p.m. daily all week, and on the big day offers a limerick contest (6 p.m.), a raffle, drink specials, and Irish pipers and dancers. The Seafood Restaurant (1103 First Ave.) celebrates with kilt-wearing waitstaff and, yes, more bagpipe serenades. www.mccormickandschmicks.com. Through Saturday, March 18 For the 15th year, Mitchelli's Gallery Bar creates an Irish-Italian melting pot with the only corned-beef and cabbage pizza in town, in honor of the owner's grandmother, Elizabeth Muldoon. Happy hour, with half-price Irish pizza and $1 off Guinness, is 4–6 p.m. 84 Yesler Way, 206-623-3883, www.mitchellis.com. PIONEER SQUARE Through Sunday, March 19 The Irish drink other things besides Guinness—like tea! So join the Perennial Tea Room for samples of different Irish tea every day, from Bewley's of Dublin to Barry's of County Cork. 1910 Post Alley, 206-448-4054, www.perennialtearoom.com. PIKE PLACE